BUFFALO CHICKEN CASSEROLE

Lori Hayes Byrd

Serves 6
Servings: about 1 cup each
Bake: 25 min.

3 cups shredded cooked chicken breast

⅓ cup Franks Original RedHot Sauce

⅓ cup Ranch Salad Dressing

6 ounces egg noodles (or pasta of your choice), cooked and drained

1 ¾ cup Alfredo Sauce (make your own or use 14 oz jar of pre made)

¼ cup shredded Parmesan cheese

¼ cup crumbled blue cheese

6 slices of provolone cheese (for top)

¼ cup shredded cheddar cheese (for top)

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Heat the oven to 350°F. Lightly grease an 11x8x2-inch baking dish.

Stir the chicken and Franks hot sauce in a large bowl. Stir in the pasta, Ranch dressing and ½ cup cheese. Spoon the chicken mixture into the baking dish. Cover the top with the 6 slices of provolone chess and sprinkle with the cheddar cheese.

Bake for 25 minutes or until the chicken mixture is hot and bubbling and the cheese is melted. Serve with Franks Hot Sauce if you like it real spicy!

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